Pescador Menu: Occidental at Xcaret Destination

Salads

Caribbean Tostada

Diced grilled tuna, mango, bell pepper, cilantro, coriander, olive oil, avocado, fresh ground black pepper, lime juice over a wheat deep fried tortilla.

Sea food Cocktail

Shrimps, octopus, surimi, white fish, tomato, onion, cilantro, serrano chilli, olive oil, black pepper, orange juice, tabasco sauce and house cocktail sauce.

Green Salad

Mixed greens, avocado, green bell pepper, cucumber, celery, peas, arugula, spinach, green beans, garlic croutons and blue cheese dressing.

White Fish “Aguachile”

White fish marinated in lime juice, cucumber, serrano chilli, avocado, cilantro, red onion, tomatillo, lime juice served with tortilla chips.

The Fisherman

Fresh lettuce salad with seafood, roasted watermelon vinaigrette and sprouts.

Tuna Tartar

Tuna loin with mango, red chilli, sesame oil, quail egg and seasonal sprouts.

Portobello Carpaccio

Roquefort foam, land of roasted bell pepper with epazote vinaigrette.

Soup

Caribbean Mezcal

Seafood broth with mezcal reduction, chili marinade, potatoes, peppers and sweet corn.

Coconut and saffron soup

Seafood, coconut milk, saffron flower, lemongrass, celery, jicama and asparagus.

Waiting

Aguachile toast

Shrimp black aguachile, roasted onion, xcatic chili, cucumber and avocado.

Vegetarian taco

Romaine leaves with julienne of sautéed vegetables, garlic, parsley, pineapple, nuts and avocado sauce with serrano chili.

Roasted baby octopus

Aromatic herbs, black sesame and habanero chutney with pineapple.

From the Sea to the Table

Seven Seas

Spaghetti, shrimp, mussels, squid rings with pomodoro sauce, serrano pepper, tapenade and fried capers.

Jambalaya Louisania

Soul Food style glass rice, shrimp, chorizo, cayenne pepper, cajun, coriander and roasted peppers.

Seafood Papillotes
Squid, shrimp, clams, mussels, fish, peppers, onions with white wine accompanied with caribbean rice.

Catch of the Day

Mahi Mahi in black sea salt

Caribbean rice, coconut milk, beet puree and carrot puree.

Snook with chili crust

Butter sauce, banana chips, spinach mashed and carrot.

Tropical salmon

Glazed with chili honey, mango, pineapple, rice with dried fruits and garlic squash spaghetti

From the Reef to the Sky

Shrimp with sweet pepper sauce

Jamaican rice and fresh salad.

Mussels in Sabayon

Mussels gratin Sabayon with garlic, blue cheese, spinach and artichokes service over sweet potato mashed.

Caribbean Surf & Turf

Beef fillet with Xcatic sauce, salmon foam with lemon accompanied with garlic mashed potatoes and sautéed vegetables.

From the Earth

Chicken mignon

Sweet potato mashed vegetables with warm mushroom vinaigrette.

Pork steak

Pink mole with hibiscus, mashed potatoes with garlic and coriander squash.

Desserts

Key lime pie

Traditional lime tart and french meringue served with House vanilla sauce.

Profiteroles

Rich, soft and delicate dessert filled with orange pastry cream covered in dark chocolate.

Pastel Opera

Layers of almond sponge cake soaked in coffee syrup, filled with coffee butter cream, chocolate ganache, and topped with chocolate glaze.

Tarta di Mele

Homemade Italian apple cinnamon and clove tart, piloncillo syrup glaze and whipped cream.

Additional Cost

Lobster with spanish style, garlic mojo sauce and lime butter ($1,100 MXN)

Caribbean Lobster tail marinated in white wine cooked a la minute, with saffron risotto grilled asparagus, tomatoes and seafood stuffed zucchini.

Served with garlic mojo sauce and delicate lime butter.